Chicken and Asparagus Stir Fry

• 2 teaspoons peanut oil
• 2 tablespoons nonfat chicken broth
• 3 garlic cloves, minced
• 2 tablespoons scallions, minced
• 3 chicken breasts, cut into 2 inch pieces
• 1 carrot, sliced thin
• 2 cups asparagus, cut into 2 inch pieces
• 12 cup water chestnut
• 2 tablespoons light soy sauce
• 2 tablespoons white wine vinegar
• 1 teaspoon sesame oil
• 14 cup nonfat chicken broth
• 1 tablespoon cornstarch

1. Heat peanut oil with the two tablespoons of broth in a wok over medium heat.
2. Add the garlic and scallions and saute for a few seconds.
3. Add the chicken pieces and stir fry until opaque, about 5 to 8 minutes.
4. Push the chicken onto the sides of the wok.
5. Add a little more broth if necessary, and add carrot slices.
6. Stir fry about 2 minutes, then add the asparagus and stir fry 3 minutes more.
7. Add water chestnuts and continue to stir fry for another minute.
8. Bring chicken back down and combine all ingredients well.
9. Combine remaining ingredients in a small bowl and stir until smooth.
10. Add mixture to the wok and stir to coat.
11. Cover and steam for about 2 minutes, then serve.

peanut oil, nonfat chicken, garlic, scallions, chicken breasts, carrot, water, soy sauce, white wine vinegar, sesame oil, chicken broth, cornstarch

Taken from www.food.com/recipe/chicken-and-asparagus-stir-fry-241615 (may not work)